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Friday, August 28, 2009

Yet another recipe from The Pastry Queen, these are perfect to make on the weekend, then grab and go throughout the week (which is exactly what Joey did). I made these scones last Sunday for breakfast, and we enjoyed them out on the patio with some fresh fruit and coffee.

I love savory scones; it doesn't feel like I'm having dessert for breakfast, so they must be healthy.... despite the bacon, butter, buttermilk, and cheddar cheese...

These are nice and light, but still filling without feeling too heavy. The base for the scone is slightly different than that of previous scones I'd made, but still very light and buttery.

Bacon and Cheddar Sconesadapted from The Pastry Queen

3 cups all-purpose flour

1 Tablespoon baking powder

1 teaspoon salt

2 teaspoons freshly ground black pepper

1/2 cup (1 stick)chilled, unsalted butter, cut into small cubes

1 1/2 cups grated cheddar cheese

4 green onions, thinly sliced

10 slices of bacon, diced and cooked; then drained of fat

3/4- 1 1/2 cups buttermilk

1 large egg

2 Tablespoons water

Preheat the oven to 400. Sift the flour, baking powder, salt, and pepper into the bowl of a mixer fitted with a paddle attachment. Combine on low speed. Gradually add the butter cubes as the mixer is still running, until the mixture is crumbly and studded with butter-flour bits (about the size of small peas). Add the grated cheese and mix until just blended.

Add the bacon, green onions, and 3/4 cup of the butter milk. Mix by hand until all the ingredients are incorporated. If the dough will not hold together and is too dry, add buttermilk 1 Tablespoon at a time, stirring lightly with each addition. Do this until the dough is pliable and can be formed into a ball. Do not overwork the dough, or the scones will not be light and tender.

Place the dough on a lightly floured surface. Pat into a ball, and roll into an 8-inch circle that is about 1/2 inch thick. Cut into 8 wedges for more substantial scones, or 10 wedges for smaller scones.

Combine the egg and water in a small bowl.

Place scones on an ungreased baking sheet, and brush each scone with the egg wash. Bake 18-20 minutes, or until golden brown and no longer sticky in the middle.

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